Southern Unfried Chicken


Southern Unfried Chicken

Southern Unfried Chicken
4 to 6
1 Hr 30 Min
15 Min

If you're craving a true southern staple like fried chicken but you don't want to feel guilty afterwards, then Chef Art Smith has the perfect solution Southern Unfried Fried Chicken. Packed with tons of flavor and crunch, you won't even miss the real thing!

What You'll Need

  • 1 cup buttermilk
  • 1 tablespoon Louisiana hot sauce
  • 4 boneless, skinless chicken breasts, cut in half horizontally
  • 1 1/2 cup whole wheat or regular Panko bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground red pepper
  • 1 teaspoon paprika
  • Cooking spray
  • 1/2 teaspoon salt (optional)

What to Do

  1. In a large bowl, combine buttermilk and hot sauce. Submerge chicken breasts in marinade and allow to soak at least 1 hour (up to 24 hours).
  2. While chicken is marinating, in a large resealable plastic bag, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, black pepper, ground red pepper, paprika, and salt, if desired. Shake to blend.
  3. Coat a baking sheet with cooking spray. Using tongs, remove chicken from marinade and place in bag with bread crumb mixture. Shake well, until chicken is evenly coated with bread crumbs. Place on prepared baking sheet and chill uncovered in refrigerator 30 minutes.
  4. Preheat oven to 400 degrees F. Lightly coat each chicken breast with cooking spray.
  5. Bake 15 to 20 minutes, or until no pink remains.


Don't forget to serve this yummy chicken recipe with our Southern Broccoli Tomato Salad. It makes the perfect summer combination! 

Want even more chicken dinner recipes? Check out our collection of Southern Fried Chicken Recipes: 9 Easy Fried Chicken Recipes.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 322
  • Calories from Fat 60
  • Total Fat 6.7g 10 %
  • Saturated Fat 2.3g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 42g 83 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 117mg 39 %
  • Sodium 420mg 17 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 3.3g 0 %

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Loved it. I thought a little too hot though, so next time I'll just add less cayenne

Would appreciate recipes without mixing cheese and chicken/meat together.

Then go to another site. Most of us are happy with the recipes and don't complain when we do not like a recipe.

Wow-that a nasty retort. I personally don't like the cheese and chicken combination either. I like either one but not together. I don't think the writer said anything adverse but was saying recipes that were not combined would be appreciated. I would also appreciate that.

The flavor was good but boy was it hot and spicy! The chicken was wonderfully juicy and I actually brought out the blue cheese dressing to offset the 'heat'.

What can I substitute for the Louisiana Hot Sauce and ground red pepper in this recipe? Neither my daughter nor I care for the added heat either of these add to a dish. She doesn't even like me to add plain old black pepper!! I'll be watching for a reoly. Thanks ever so much!!!!

Just omit the hot sauce but still soak in the Buttermilk.

It would be nice to be able to see the nutritional values for the recipes. For those of us on Weight Watchers.

Hi there Barbara! We're currently working on adding the nutritional content for all of our recipes. We'll be sure to let everyone know once it has been done. Thank you for your patience!

Why do you have to coat each chicken breast with cooking spray before you put in the oven?

Oil spritz helps it brown and get crispy. Crushed corn flakes or other cereal works as breading. Change up spices to enjoy Italian or Mexican or whatever flavor you like.

can't have wheat, celiac disease any substitute?

Thank you for your question. This site does not have much at this time for people with Celiac's disease. You can try our other site, I did a quick search for substitutions for breadcrumbs and there are plenty out there. Since we don't know what works for you specifically, we recommend doing the search on Google and see what substitution you would prefer. Thank you!

I use crushed potato chips or potato flakes. Both work quite well.

I love your recipes, but your "READY IN" times are WAY off. If following the directions, this recipe will not be ready for 2 hours.

This chicken won't be anywhere near ready in 15 to 20 minutes for 4 breasts! I would use an instant read thermometer after 20 minutes, and continue baking them until they reach 165 degrees.

These are BETTER with corn flake crumbs...also baked in the oven!!!!

Duhh! They're 'supposed' to be baked in the oven! What recipe were you reading?!

panko breadcrumbs are the best-super crunchr

I agree.

I forgot to purchase bread crumbs so subbed them out with Rice Crispy cereal. Oh, it was so good

Can you chicken tenders?

You can absolutely use chicken tenders. Enjoy!

Can I use plain flour as a substitute for the bread crumbs without affecting the outcome?

You can use flour only if you bake the chicken right away and dont refrigerate like the recipe mentions. It won t be as crispy as they would be if you used the panko bread crumbs, but flour will work. Enjoy!

First time making this....loved it. How do you get nutritional info?

If it is too spicy, just leave out the hotsauce...

If it is too spicy, use common sense and leave some of the spice out such as leave the cayenne pepper out or use less and decrease the amount of hot sauce.

Didn't care for this....too peppery for me. Ended up scraping off panko crust

Is it really necessary to use buttermilk? Most people don't always have it on-hand.

You can always put a little bit of vinegar in regular milk.....that makes buttermilk...

This is from Taste Of There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

You can buy powdered buttermilk in the baking section then rehydrate only amount needed for each recipe.

Buttermilk helps tenderize chicken so is great if you have it. I often use white vinegar in milk if I don't have buttermilk.

Chilling the chicken allows the panko or bread crumbs to set or stick to the buttermilk before bakeing the chicken.

Why do you chill the coated chicken for 30 min. before baking it?

Great question! Allowing the chicken to chill after coating it with the Panko bread crumbs will help the coating adhere to the chicken while it cooks.Thank you!

I really like getting the crunch without frying,and with 1/2 the calories

this sounds like an awesome recipe. I can't wait to try it out.


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